Vegan Faggots with Onion Gravy

Vegan Faggot with Onion Gravy Recipe

Many people think that faggots and vegan, doesn’t go hand in hand. It is not possible to have vegan faggot. It is like having vegan egg. Most of the guests who have tried this dish at Sozo square doesn’t know what kind of dish it is and whether you can actually have the vegan version of this delicious dish. Also, they were of the opinion that even if the dish is prepared vegan, it won’t have the taste of the original dish like they thought of the Vegan Pastrami.

Once these guests tasted the vegan version of faggots with onion gravy, they were surprised to taste the delicacy so close to the original one yet is entirely harmless to the animals and so is completely vegan. We are now adding this recipe for the ones who have recently turned vegan and are missing out the taste of this dish.

Vegan Faggot with Onion Gravy Recipe

Vegan Faggot with Onion Gravy Recipe

Vegan Faggot with Onion Gravy Recipe

When faggots were first prepared, it was made with innards
of pigs which was then added to the gravy or the curry that was wrapped around
with the casing of other animals and then it was roasted. So, that was
completely not a vegan-friendly recipe. But later the dish developed with onion
and mushy peas gravy. The recipe below is completely vegan-friendly and tasty
one.

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours

Ingredients

  • • 125 g Finely Chopped Mushroom
  • • 125 g Thinly Sliced Leeks
  • • 250 g Diced Carrots
  • • 175 g Bread
  • • 250 g Diced Swede
  • • 20 g Sunflower Seeds
  • • 1 Small Red Chilli Sliced
  • • 10 g Pumpkin Seeds
  • • 2 Tbsp Fresh Parsley
  • • 1 Tsp Allspice
  • • 2 Tbsp Chopped Fresh Sage
  • • 0.5 Tsp Ground Mace
  • • A Pinch of Freshly Ground Black Pepper
  • • A Pinch Salt
  • • 1 Tsp Vegetable Oil for Frying

Instructions

  1. Pre-heat your oven at 180 Degrees Celsius
  2. Take your sliced carrots and swede and place it in baking tray and drizzle a little vegetable oil over the vegetables, stir the coating, season the combination with salt and pepper and finally roast the mixture in the oven for around 35-40 minutes until the mixture gets soft
  3. Until the above mixture gets baked, cook the green lentils by adding in a pan of boiling water and let it cook for around 20 minutes. Wait till the mixture gets soft too.
  4. Now, put the bread in the food processor and let it become breadcrumbs by blitzing it. Then, add sunflower seeds and pumpkin seeds into the bread after breaking them into smaller pieces too
  5. Take a large frying pan, let it heat on medium heat, add vegetable oil. Once the oil gets heated, add the allspice and red chillies. Fry it for a minute and then add leeks into it. Again, let it cook for 5 minutes until it softens. Then, add mushrooms and fry again for the next 5 minutes. Once the entire mixture softens, remove it and keep it aside
  6. Remove the swede-carrot mixture from the oven and let it cool for some time. Once cooled, add up all the ingredients in the large pan and mix it together with a wooden spoon that forms a thick sticky paste
  7. Now, take mixture in smaller parts into your palm and roll it to form the balls. Then place it over the greasepaper
  8. Then deep fry these balls with oil and let it heat for around 2 minutes or until it gets brown in color. Keep it in the oven at 180 Degrees Celsius
  9. Now, keep the grease paper with balls in it inside the oven for around 40 minutes and keep it uncovered
  10. Once they are cooked, you can serve them in warm onion gravy that contains mashed potatoes and mushy peas or with the sweet potato curry.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 121Total Fat: 10gSaturated Fat: 0.8gCholesterol: 132mgFiber: 12gSugar: 15g

This combination looks like the matzo balls soup. You can serve it for dinner and present it with sausage rolls as the side dish and with dessert like Vegan Shortcrust Pastry.

Vegan Pastrami Recipe (Gourmet Vegan Dish)

Vegan Pastrami Recipe

This juicy and savory dish is loved by both vegans as well as non-vegans. And while most of the people turn vegan, they do not want to leave the taste of this savory dish at all. This vegan gourmet Reuben sandwich is completely plant-based but gives you the taste of the non-vegan version of it. to get the savory color to the dish, we will add in beetroot juice to the recipe.

The recipe consists of whole roasted celeriac as the base of the pastrami. This gives it a tender and delicate taste to the Reuben dish. Miso pickled cauliflower along with the tasty mustard sauce, brings the taste of this recipe to a different level. The burnt ends of pastrami give it the most exciting texture.

Vegan Pastrami Recipe

Vegan Pastrami Recipe

Vegan Pastrami Recipe

Like the Matzo Ball soup recipe, this one too is a little time taking recipe and you will require some
patience to prepare the dish completely. Specifically, the filler in this
recipe is a lot more time taking than the outer part of the sandwich. You might
find different varieties of recipes while you look for the vegan pastrami, but
mine is little different as my taste buds are little different.

Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes

Ingredients

  • For Celeriac,
  • 1 Thinly Sliced Simple Celeriac Roast
  • 1 Roughly Chopped Leek
  • 2 Cloves of Garlic
  • 2 Cloves of Crushed Garlic
  • 2 Tbsp Oil (Olive oil)
  • 2 Bay Leaves
  • 1 Tbsp Brown Miso
  • 450 ml Vegetable Stock
  • 2 Tbsp Soy Sauce
  • 85 ml White Wine
  • A Pinch of Salt and Pepper
  • For Marinade
  • 50 ml Roasting Juice
  • ½ Tsp Old Bay Seasoning
  • 100 g Cooked Peeled beetroot
  • ½ Tsp Garlic Powder
  • 150 ml Water

Instructions

  1. Preheat your oven at 180 Degree Celsius
  2. Now, take a bowl with a lid, add in leek, onions and garlic into it
    Take the Celeriac and rub its outsides with oil, salt and pepper. Once it’s all combined, keep it in the centre of vegetables in step 1
  3. Then, add in the vegetable stock, miso, soy sauce and white wine into the mixture. Place the lid on the bowl and let it heat in the oven for 1 and a half hours
  4. After 1 and a half hours, remove the Celeriac, let it cool and your pastrami’s centre portion is ready
    Make the Marinade:
  5. Cook the beetroot and grate it in small pieces and keep it in a plastic container
  6. Now, add in all the other Marinade ingredients into the same container and combine it well for around 10-20 minutes. This take up the red color of the mixture
  7. Now, let off the solids of the mixture and finely mesh sieve and discard the solid and keep the liquid
  8. Once your Celeriac is cool after around half an hour, take it out of the pot and slice it down into pieces of around 3 mm
  9. Then, carefully pick the sliced celeriac and put it inside the marinate for around 10 minutes each. Once the sliced piece absorbs the liquid, get rid of the extra liquid using a towel
  10. Finally, prepare a rye bread sandwich and you can give it a dash of vegan cheese or mayo, sauerkraut and add in some mustard for great taste

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 100Total Fat: 2gSaturated Fat: 0.5gCholesterol: 122mgFiber: 10gSugar: 15gProtein: 10g

And your Pastrami is ready to be eaten. You can prepare vegan carrot soup or vegan laksa soup before you start your pastrami dinner, and try out the tasty vegan shortcrust pastry in your dessert.

Vegan San Choy Bow Recipe Using Mushrooms

Vegan San Choy Bow recipe

This mushroom recipe has a fabulous meal for all the vegans and vegetarians. It is a Chinese starter filled with lettuce wraps which is full of flavor and is super easy to prepare. The non-vegan version of this soup tastes the same as this one. But you will love to have this one more because it has vegetable broth that gives an upliftment to the dish. You can also try out the Laksa soup and Matzo Balls soup if you want to try out some healthy soups before you have this delicious dinner recipe.

This recipe is packed with the wholesome plant-based proteins that you can have at our Sozo Café. Here, the meat is substituted by tofu that is crumbled and has the texture of minced food. And when you add the brown rice and finely cauliflower improves the look and taste of the dish even better.

Vegan San Choy Bow Recipe

Vegan San Choy Bow Recipe

Vegan San Choy Bow recipe

This is a gluten-free and vegan Chinese recipe that you can serve to 6 people with the ingredients mentioned below. This is a fresh and delicious Chinese cup of goodness that is not only tasty, but also healthy one. So, you can enjoy this vegan recipe that gets ready in around 40 minutes.

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients

  • 500 g Firm Tofu
  • 6-8 button of Diced Mushroom
  • 1 Cup of Long Grained Brown Rice
  • 1 Tbsp of Sesame Oil
  • 100 g Can of Water Chestnuts (Finely Chopped)
  • 1 Carrot (Finely Chopped)
  • 1 Diced Brown Onion
  • 1 Tbsp Grated Ginger
  • 1/3 Cup of Tamari Sauce
  • 4 Tbsp of Oyster Sauce
  • 1 Lemon’s Juice
  • 1 Tbsp of Chinese all Spice
  • ½ Tsp of Cayenne Pepper
  • 1-2 Heads Baby Cos Lettuce

Instructions

Step 1: Take a bowl, add the rice and half a cup of water and bring it to the boil and let it reduce to a simmer by covering it, cook it for around 20 minutes

Step 2: Now, remove the bowl from the stove and let it cool and sit (let it stay covered) for next 10-15 minutes

Step 3: Until the mixture cools down, crumble the tofu in another bowl and chop the required vegetables for the dish

Step 4: Now, take a large bowl, add sesame oil, garlic and onion and let it cook for a minute while the onions change the color to a little darker shade

Step 5: Then, add tofu, cauliflower, water chestnuts, carrot, garlic and mushrooms into the same bowl as that of step 4

Step 6: Now, add all the sauces, cayenne pepper and lemon juice and stir the entire mixture for around 5 minutes

Step 7: Then mix the rice mixture from step 1 and 2 to this mixture of step 6 and stir well

Step 8: Finally, serve the mixture in Baby Cos Lettuce and garnish it with fresh chillies and garlic cloves.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 200Total Fat: 135gSaturated Fat: 0.8gCholesterol: 34mgNet Carbohydrates: 45gSugar: 34g

And you are ready to enjoy the delicious dish at home. You can also prepare recipes like Rhubarb Beet Root Salad, South Indian Beet Palya and dessert recipes like shortcrust pastry and enjoy the complete party dinner!

Rainbow Chard And Sweet Potato Curry With Turmeric And Ginger

Rainbow Chard And Sweet Potato Curry With Turmeric And Ginger

Our guests often buy rainbow chard because it’s so pretty, and then they do not know what to do with it. This is why we researched a bit and came up with this curry recipe as a simple and delicious solution.

It’s seasoned just with immune-boosting ginger, turmeric and garlic, and some mustard seeds, but feel free to add some other spices that you like (maybe cumin or coriander) at the beginning of the cooking process. You can of course also vary the quantities of the vegetable ingredients, or add more vegetable broth to turn it into more of a (lentil) soup. In any case it will be a nice and healthy meal for a cold autumn night. You can also try out our Laksa Soup or Roasted carrot soup.

Swiss Chard And Sweet Potato Curry With Turmeric And Ginger

Rainbow Chard And Sweet Potato Curry

Rainbow Chard And Sweet Potato Curry With Turmeric And Ginger

I often buy rainbow chard because it’s so pretty, and then I don’t know what to do with it. This is why I researched a bit and came up with this curry recipe as a simple and delicious solution. It’s seasoned just with immune-boosting ginger, turmeric and garlic, and some mustard seeds, but feel free to add some other spices that you like (maybe cumin or coriander) at the beginning of the cooking process. You can of course also vary the quantities of the vegetable ingredients, or add more vegetable broth to turn it into more of a (lentil) soup. In any case it will be a nice and healthy meal for a cold autumn night.

Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour

Ingredients

  • One piece of ginger, about 2 cm (or one inch)
  • One similar piece of fresh turmeric (or half a teaspoon of ground turmeric)
  • Two cloves of garlic
  • One large sweet potato
  • About three or four large leaves of rainbow chard (or regular swiss chard)
  • Two teaspoons of vegetable oil
  • 50 grams (or one quarter cup) of red lentils
  • A pinch of mustard seeds
  • 200 ml (a little less than one cup) of water or vegetable broth (in case of the latter, use less salt for seasoning)
  • Salt
  • A few cilantro leaves (optional)
  • A splash of lemon juice (optional)

Instructions

Step 1: Peel the garlic and the turmeric (careful, it will stain everything yellow) and grate them or dice them as finely as possible.

Step 2: Peel and chop the garlic into small pieces.

Step 3: Peel the sweet potato and cut it into bite sized pieces.

Step 4: Wash the chard leaves and trim the bottom of the stems if necessary. Chop the stems and the leaves into thin stripes. Keep the chopped stems and leaves separate.

Step 5: Heat up the oil in a large saucepan. Add the mustard seeds, close the lid and wait till you hear them pop.

Step 6: Then add the ginger, turmeric and garlic, stir everything and let the spices fry for a minute.

Step 7: Add the lentils, the sweet potato cubes and the chopped stems of the chard. Stir everything well. Add a little more oil if you feel the vegetables are sticking to the bottom of the pan.

Step 8: After two or three minutes, add the water or broth. Half close the lid and let the vegetables simmer for about 15 minutes.

Step 9: Then add the swiss chard leaves. Stir everything well and season with a little salt. Lower the heat and let the leaves wilt together with the other vegetables for about five minutes. Now everything should be cooked through but not yet mushy.

Step 10: Add a little cilantro and a little lemon juice according to your taste.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 122Total Fat: 12gSaturated Fat: 0.7gCholesterol: 55mgNet Carbohydrates: 131gSugar: 12g

This dish is going to be really delicious to eat, but are you really going to eat without any dessert planned? You can try out this vegan shortcrust pastry in desserts.

Rhubarb Beet Root Salad – A Super Quick and Healthy Recipe

Rhubarb BeetRoot Salad

Rhubarb is everywhere right now and I was looking for different ways to use it. I always love the combination of sweet and savory things and this salad was no exception – there are so many flavors and textures in it, but somehow it works!

Rhubarb is a Minnesotan spring delicacy which is a healthy Rhubarb recipe. Although it is a salad, it tastes like a dessert, a sweet and savory dish. You cannot miss out on enjoying this delicious flavory dish. Rhubarb is a great source of magnesium, vitamin K, potassium and calcium. And, beetroot improves blood circulation, increases stamina, improves your muscle power, helps in preventing cancer, prevents health failure, and many more health benefits. I have had a number of healthy dishes, but this one has been my favorite for its taste.

Rhubarb Salad Dressing

Rhubarb Beet Root Salad Recipe

Rhubarb BeetRoot Salad

The sweet flavor of the roasted beetroots, tart flavor of Rhubarb and the spicy yet tender flavor of other ingredients make the salad delicious. It is an easy to make recipe that cook or prepare with in the period of 20 minutes including the chopping part. You can have this recipe for your lunch as it is super healthy, filling and tasty. If you are following any kind of diet, than you wouldn’t require a cheat day to have something as tasty as this salad.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • Two stalks of rhubarb, peeled
  • Two handfuls arugula, washed
  • Two medium beetroot
  • Half a teaspoon of butter (or olive oil)
  • One tablespoon of olive oil
  • One teaspoon balsamic vinegar
  • One teaspoon of Maple syrup
  • A bit of ricotta
  • Some alfalfa or other sprouts
  • Basil leaves
  • Salt and pepper

Instructions

Step 1: Prepare the beets: wrap each of them in tinfoil and roast them in the oven for about 45 minutes or until tender. You can test this by pricking them with a knife. Peel the beets and cut into bite size pieces; set aside to cool.

Step 2: Meanwhile, cut the rhubarb into slices. Heat just a little butter in a pan, add the rhubarb when it’s sizzling. Add a teaspoon of maple syrup and let it melt. Lower the heat and let the rhubarb cook for about five minutes, it should be soft but still crunchy. Deglaze with a few drops of balsamic vinegar. Add a pinch of salt, set aside.

Step 3: Wash the arugula and arrange on two plates. Add the beetroot pieces and the rhubarb slices. Add the basil leaves, the sprouts and a little ricotta here and there (you can salt the ricotta beforehand if you prefer).

Nutrition Information:

Yield:

3

Serving Size:

1

Amount Per Serving: Calories: 5Total Fat: 2gSaturated Fat: 0.3gCholesterol: 1mgNet Carbohydrates: 10gSugar: 0g

You can enjoy this recipe at any time of the day.You can also try out my Creamy Pumpkin And Burnt Aubergine Soup recipe or my dessert recipes like Shortcrust Pastry Recipe or Lamington recipe.

South Indian Beet Palya With Grated Coconut Recipe at Home

Beet Palya With Grated Coconut

I love beets in all shapes and sizes, so I was happy to come across a delicious-looking recipe for a beet curry from South India. You can try out Creamy Pumpkin And Burnt Aubergine Soup which is also a tasty recipe. This stir-fry is not only super healthy, it also has a suprising depth of flavor for something so simple – and on top of that, it takes just a few minutes to make, especially if you use (as I did) already pre-cooked beets.

Indian Beet Palya

South Indian Beet Palya Recipe

Beet Palya With Grated Coconut

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • Four medium-sized beets, peeled and cut into bite-size cubes
  • Three tablespoons of red lentils
  • Cooking oil
  • A pinch of asafoetida
  • Half a teaspoon of cumin seeds
  • Half a teaspoon of coriander seeds
  • Half a teaspoon of turmeric
  • Half a teaspoon of sumac
  • A few curry leaves
  • Chili (optional)
  • Two tablespoons of grated coconut (frozen, unless you have a fresh coconut around)
  • Fresh herbs and some cucumber slices for garnish
  • Salt to taste

Instructions

Step 1: Heat the oil in a pan and add the asafoetida.

Step 2: Fry until it is golden, then add the coriander, sumac and cumin seeds as well as the dal.

Step 3: Stir for a few minutes until the spices begin to brown.

Step 4: Add the cubed beets, the turmeric, the curry leaf, and the chili (if using).

Step 5: Add a little water to make sure the beets do not stick to the pan and cover.

Step 6: Depending on whether you are using fresh or pre-cooked beets, the cooking time will be between ten and twenty minutes.

Step 7: When the beets are tender, turn off the heat and season with salt.

Step 8: Add the coconut and herbs/ cucumber garnish when serving.

Nutrition Information:

Yield:

3

Serving Size:

1

Amount Per Serving: Calories: 33Total Fat: 21gSaturated Fat: 0.7gCholesterol: 5mgNet Carbohydrates: 10gSugar: 3g

You can also try out vegan desserts like Lamington recipe or shortcut pastry!